Garden Greens with Yellow Tomatoes and PeachesBrigitte Sire
Recipe information
Yield
Makes 8 servings
Ingredients
1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons white balsamic vinegar
1 1/2 tablespoons fresh lemon juice
8 cups mixed baby greens, including arugula (4 to 6 ounces)
4 small vine-ripened yellow tomatoes, cut into wedges
2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced
Preparation
Step 1
Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Step 2
Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve.
